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Grilled Steak Tacos with Roasted Tomato Salsa

I tried a new marinade for this version of steak tacos. I love using skirt or flank steak for tacos because while it is a tough cut, if you treat it well, it adds so much flavor to tacos. Skirt and flank steak are also the type of meat you would see on a taco served from authentic street taco vendor. When blending the salsa ingredients, I was careful not to fully puree everything. The salsa was smooth and yet slightly chunky which was just the right texture for these delicious and simple tacos!

Roasted Tomato Salsa

Grilled Steak Tacos with Roasted Tomato Salsa

Grilled Steak Tacos with Roasted Tomato Salsa

Grilled Steak Tacos

Prep time:4 h

Cook time:20 min

Total time:4 h 20 min

Yield:4 – 6

Difficulty:medium

Recipe type:Appetizer, Entree

Ingredients:

**For the Marinade**

4 cloves of garlic

2 limes, peeled

1 orange, peeled

1 chipotle pepper in adobo sauce

1 jalapeno

1/2 cup mango chunks

1/2 cup olive oil

1/4 cup fresh cilantro

2 tbsp. white vinegar

2 pounds flank steak

**For the Salsa**

3 Roma tomatoes

1 jalapeno

2 cloves garlic

1/2 white onion

1/4 cup fresh cilantro

1/2 tsp. white vinegar

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

**For the Tacos**

Corn tortillas

1 avocado, mashed

Directions:

Place all marinade ingredients, except the steak, into a blender or food processor and blend until smooth.

Pour marinade into a re-sealable plastic bag. Add steak and marinate in refrigerator for at least 2 hours, up to 8. Flip the bag over a few times to make sure marinade is evenly distributed.

Meanwhile, set a griddle, grill or open burner on the stove to medium-high heat.

Roast the tomatoes, garlic, jalapeno and onion on a griddle pan or grill over medium heat.

Roast the garlic until lightly softened and a little browned, but not completely. Remove garlic from heat before removing other vegetables.

Roast remaining vegetables until skin is blistered and slightly charred on all sides.

Remove from heat, place in a bowl and cover with plastic wrap, until cool enough to handle.

When cooled, remove the skins from the jalapenos and tomatoes.

Place tomatoes, jalapeno, garlic, onion, cilantro, white vinegar, salt and pepper into a blender. Pulse until smooth but still a little chunky. Set aside until ready to use.

Remove steak from refrigerator about 30 minutes prior to when you are ready to cook.

Pre-heat grill to medium high heat.

Remove steak from marinade and wipe off any excess with a paper towel.

Season steak on both sides with salt and pepper.

Grill for 7 – 9 minutes per side, turning once for medium rare to medium.

Remove from heat and cover loosely with foil for about 5 minutes.

While the steak rests, heat the tortillas on the grill for about 30 seconds until warm and pliable.

Slice the steak thinly against the grain.

To assemble a taco, evenly spread some of the mashed avocado onto the tortilla, top with steak and then the salsa. Serve immediately.